To get a sense of The Greene Turtle's commitment to the neighborhood, one need only sit at the bar and look up. Dozens of mugs hang above the counter, emblazoned with the pub's logo and a unique number—each one belongs to a recurring patron. The Mug Club awards its members with draft-beer discounts and other specials, but more importantly, it allows loyal patrons to feel as though they own small slices of the venue without tattooing their names on the bartender's arm. This sense of shared familiarity is what fuels the entire franchise, which refrains from calling its locations "restaurants" in favor of friendlier terms: gathering places, communities, havens.
Many of the locations contribute more than mugs to their districts. Staff members who participate in the annual Tips for Tots program donate the entirety of one day's tips to a nearby Toys for Tots initiative, and Tuesday Funds for Friends events benefit local organizations. These efforts have been chronicled by press sources such as Food and Drink magazine, with features that liken The Greene Turtles' philanthropic generosity to the generous portions of comfort food that leave the kitchens.
From cheeseburger sliders and flatbread pizzas to handmade lump-crab cakes, the offerings on the menu embrace barroom traditions along with ingenuity. The steak and chicken entrees arrive with classic sides of green beans and yukon gold mashed potatoes, whereas the eastern shore mac ‘n’ cheese updates a comfort staple with chopped bacon, lump crab, scallions, and Old Bay seasoning. Diners can enjoy their meals by the glow of private flat-screen TVs—there's one in every booth—or beneath one of many larger televisions broadcasting sports games throughout the venue.
Nestled in the rolling hills of Maryland's countryside, the Wakefield Valley Golf Club showcases three different nine-hole courses. Each course presents a unique set of challenges, with the green course showcasing lengthy par 5s and the white course challenging golfers with hilly terrain and water holes that lure errant shots and experimental scuba-tank golf bags. The gold course, meanwhile, sets up demanding tee shots into narrow fairways, as seen on its signature eighth hole, where water guards the green on all sides.
Golfers can warm up for rounds at the driving range and practice green or employ the swing-honing advice of PGA Professional Scott Magee, who teaches enough students to believe that he will find one who can pull a putter from a stone. Guests can also refuel rumbling stomachs with casual food and drinks at Fenby’s Restaurant.
Supper Thyme's goal is to de-stress the breakfast, lunch, and dinner hours by inviting visitors to craft hearty and nutritious meals beforehand. After perusing the monthly rotating menu, customers can select an assortment of calorie-conscious, family-friendly, or organically inspired dishes and schedule an appointment to come in and assemble the ingredients. Staff members then gather all of the necessary ingredients and utensils, ensuring that each meal can be assembled in as few as 10 minutes. In between portioning out servings, visitors can enjoy a snack while listening to music or chatting with fellow attendees in the shop’s casual, low-stress kitchen environment. The meals can remain safely frozen in homes' freezers, with easy-to-follow cooking instructions allowing customers to quickly thaw and cook entrees whenever they might need to feed families, guests, or a lost restaurant reviewer.
Within a refurbished 1791 log cabin filled with china, candles flicker as plates arrive at tables piled with classic American cuisine. Menus at The Grill at Harryman House are presented as old-fashioned newspapers. The Daily Edition lunch entrees include scallop-and-lobster risotto in vanilla-saffron sauce personally stirred by Walter Winchell. The Evening Edition dinner menu brings together pumpkin ravioli and cedar-plank-roasted trout with charred-tomato vinaigrette and sautéed brussel sprouts. Wines are served by the bottle or glass, and martinis and draft beers can compliment any entree.
In 1988, Auntie Anne's founders Anne and Jonas Beiler purchased a Pennsylvania farmers'-market stand, where they experimented with dough until they created a pretzel that seemed to strike the perfect chord with their customers. Today, at their more than 1,150 locations worldwide, the pretzel makers still hand roll the original recipe but have added to the menu with inventive options, such as the pepperoni pretzel and eight signature dipping sauces. The team constantly explores new uses for the pretzel dough, such as wrapping it around hot dogs, slicing it into bite-sized nuggets, or using it to build historically accurate Austrian villages.
When not twisting dough, Auntie Anne's team partners with the national charitable organization Alex’s Lemonade Stand Foundation, which raises funds to fight childhood cancer. It also reaches out to the community through fundraising opportunities.
At Roma’s Pizza, patrons will find something interesting on the menu: Mexican food. Though specialties in hand-tossed pizza and stuffed subs both hot and cold headline the restaurant’s menu, chefs also sizzle fajitas, ladle jumbo shrimp over spanish rice, and slather nachos with cheese. Ten years of experience aids the staff in preparing such a lengthy selection, that, of course, includes both traditional, New York–style circular pies and doughy Sicilian squares. They also bake strombolis and calzones, press paninis, and toss fresh salads.